Keto Summer Vegetable Medley

This is a skillet side dish of zucchini, yellow squash, red bell pepper, cherry tomatoes and asparagus, cooked in olive oil with garlic, oregano and basil. It takes 25 minutes, 10 for prep and 15 on the stove, and serves 4. A serving has about 5 grams of carbohydrates, so it fits a keto or low-carb meal.

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The zucchini and squash go in first, then the other vegetables, and the garlic and herbs finish it. Parmesan melts over the top at the end if you want it.

What Goes in the Skillet

The full amounts are in the recipe card at the bottom. This is what each vegetable brings.

• Zucchini (1 medium) and yellow squash (1 medium): both are sliced into rounds. They are tender and mild, and the zucchini takes on the flavor of the seasoning.
• Red bell pepper (1): chopped, for color and some sweetness.
• Cherry tomatoes (1 cup): halved, for juiciness and a tangy note.
• Asparagus (1 cup): trimmed and cut into 2-inch pieces. It supplies the crunch.
• Olive oil (2 tablespoons), garlic (2 cloves), dried oregano (1 teaspoon) and dried basil (1 teaspoon): the oil for sautéing, and the garlic and herbs for flavor. Season with salt and pepper to taste.
• Parmesan (1/4 cup, grated): optional, for a savory finish.

Cooking in Stages

Wash the vegetables, then slice the zucchini and squash into rounds, chop the pepper, halve the tomatoes and trim the asparagus. Having everything cut before you start keeps the cooking smooth.

Heat the olive oil in a large skillet over medium heat until it shimmers but does not smoke. Add the zucchini and yellow squash and sauté for 3 to 4 minutes, until they start to soften.

Stir in the pepper, tomatoes and asparagus and cook for another 5 to 7 minutes, stirring now and then, until all the vegetables are tender but still bright in color. Add the garlic, oregano, basil, salt and pepper, and cook for 1 to 2 minutes, until the garlic smells fragrant. If you are using the Parmesan, sprinkle it over the top and let it melt slightly before serving.

Cooking time is flexible. Some people like the vegetables with a little crunch and others like them softer, so adjust the minutes to taste, and watch the pan to avoid overcooking. Fresh herbs such as basil, parsley or thyme can go on at the end for more flavor than the dried herbs give.

Ways to Change It

• Heartier: toss in cooked bacon or sausage.
• Different vegetables: spinach, broccoli or cauliflower can replace or join the others.
• Other cheeses: feta, goat cheese or mozzarella instead of Parmesan.
• Heat: red pepper flakes or a dash of cayenne pepper, or smoked paprika for depth.
• Smoother zucchini: peel it first if you prefer a smoother texture.

What to Serve With It

The medley goes with grilled chicken or fish, and with cauliflower rice or mashed cauliflower underneath. It can also be eaten on its own as a vegetable side. For a drink, sparkling water with lemon or an herbal iced tea adds no carbs.

Make Ahead and Storage

Sauté the vegetables, let them cool and keep them in the refrigerator, then reheat when you are ready to eat. Leftovers keep in an airtight container for up to 3 days. Let the dish cool completely before you put it away, and reheat it in the microwave or on the stovetop.

Nutrition per Serving

One serving has approximately 120 calories, 10 grams of fat (1.5 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar and 4 grams of protein. These are estimates.

FAQ

Can I use other vegetables in this medley?

Yes. Low-carb vegetables such as zucchini, yellow squash, bell peppers, asparagus, broccoli and spinach all work. Use what is in season.

Can I store leftovers?

Yes. Let the medley cool completely, move it to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop.

Can I make it ahead of time?

Yes. Sauté the vegetables, let them cool and store them in the refrigerator. Reheat when you are ready to eat.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us